Lemon Garlic Shrimp (Printable)

Succulent shrimp sautéed in a vibrant lemon-garlic butter sauce, perfect for a quick and flavorful Mediterranean meal.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Marinade/Sauce

02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - 3 tablespoons fresh lemon juice (about 1 large lemon)
07 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Seasoning

08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving

# How to Make It:

01 - Pat the shrimp dry with paper towels and season with salt and pepper.
02 - In a large skillet, heat olive oil and 2 tablespoons of the butter over medium-high heat until the butter is foaming.
03 - Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
04 - Add the shrimp in a single layer. Sauté for 2 minutes per side until opaque and pink.
05 - Stir in lemon zest, lemon juice, and red pepper flakes (if using). Cook for another 1 minute, tossing to coat the shrimp evenly.
06 - Remove from heat. Stir in the remaining 1 tablespoon of butter and chopped parsley.
07 - Serve immediately, garnished with extra parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The sauce creates this magical liquid gold that will have you unashamedly running your finger around the empty plate when nobody is looking.
  • From pan to table in under 20 minutes, this has rescued countless weeknight dinners when my refrigerator seemed hopelessly empty.
02 -
  • After ruining an early attempt, I discovered that overcooking shrimp even by one minute turns them from tender to rubbery, so set a timer and trust it.
  • Adding that final tablespoon of cold butter off the heat creates a velvety emulsion that makes the sauce cling beautifully to each piece of shrimp.
03 -
  • When buying shrimp, avoid those with black spots or ammonia smell, as freshness dramatically impacts the final flavor of this simple dish.
  • The residual heat from the pan continues cooking shrimp after removal, so transfer to serving plates slightly earlier than you think necessary.

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